This search studied the effects of some treatments, such as polyethylene stretch, paraffin oil, and salicylic acid (3 mM/L), in an individual form, at cold storage at 10°C ± 1 and 85% RH to prolong the storage period of mango fruits (Mangifera indica, L.cv. Alphonse). This experiment was conducted during two successive seasons (2019 and 2020) and demonstrated the influence of these treatments on the physical and chemical characteristics of mango during cold storage. Data illustrated that all treatments extended the storage period of mango until a month with as good condition as possible compared with the control by reducing the respiration rate that induced all the problems that fruits face during the storage period, and saving protective factors for fruits against infection with microorganisms. And not only had that but the storage period of the mango fruits coated, forty days, whereas the control could not reach this period because most of its fruits were spoiled.